1. Using a fork, in medium bowl, combine cornmeal, flour, and baking powder. In small bowl combine milk, egg and vanilla. Add milk mixture to cormeal mixture; stir until combined. Using a rubber scraper, gently fold in half cup strawberries.

2. In 23 cm nonstick skillet, melt 2 teaspoons margarine. Drop batter by 0.25-cup measures into skillet making 4 pancakes, and leaving a space between each. Cook 3 to 4 minutes until golden; turn and cook 1 minute longer. Repeat procedure with remaining margarine and batter making 4 more pancakes. (2 pancakes per serving)

3. To serve, top each pancake with an equal amount of remaining strawberries. Each serving provides: half milk half fat quarter protein 1.75 breads half fruit 15 optional Per serving: 310 mg sodium 55 mg cholesterol